This recipe is slightly adapted from one found on Brown Eyed Baker.
Peanut Butter Chocolate Chip Cookies
makes 1 1/2 dozen cookies
1 cup flour (add a couple of Tbsp for high altitude)
1 tsp baking soda (scant tsp for high altitude)
1/8 tsp salt
1/2 stick butter (1/4 cup)
1/4 cup butter-flavored crisco (you can increase the butter to 1 stick and omit the shortening but I find I need it in my high altitude)
1/2 cup peanut butter
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 tsp vanilla extract
1/2 cup rolled oats
1 cup semi-sweet chocolate chips
Preheat oven to 350F. Whisk together the flour, baking soda and salt; set aside.
On medium speed, cream together the butter, crisco, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine.
On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
Lightly spray baking sheets with cooking spray. Scoop out about 1/3 cup cookie dough, and shape it into a slightly elongated ball.
Holding the ball in both hands, gently break it apart.
Place each half on baking sheet, rough side up, about 2 inches apart.
Bake for 10 minutes, or until the cookies are lightly golden. Let set for 10 minutes on the baking sheet then remove to a paper towel to finish cooling.